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Coconutty Chicken Salad
Servings: 4
Ingredients:
- 1 whole pastured chicken (or chicken pieces)
- 1/3 cup walnuts, broken into smaller pieces
- 1/4 cup apple, chopped (not peeled)
- dash black pepper
- dash cayenne pepper
- 2 pinches celery seed
- celery salt, to taste
- 2–3 tablespoons coconut mayonnaise or sour cream
- 1–2 tablespoons mustard
- 1/2 large dill pickle, chopped (or 2–3 generous tablespoonfuls dill pickle relish)
- 1/4 onion, diced
- 1 tablespoons dried parsley
Directions:
Boil chicken in a large stockpot full of water. When meat is done, pull out chicken and cool. Remove all meat from bones and skin. Return bones and skin to stockpot to make chicken stock.
Use 1–2 cups of the meat, cut up, for chicken salad. Save the rest of the meat for soup.
Mix all ingredients together in a medium-sized bowl. Adjust to taste.
Recipe submitted by Kay, Mustang, OK.
stock photo
